Cook-a-leekie Soup Recipe

Ingredients:

450g/1lb prunes, stoned
1.3kg/3lb boiling chicken
2.4 litres/4pt chicken stock
900g/2lb leeks, well rinsed
1 bouquet garni
salt and ground black pepper

Preparation:

• Put the prunes in a bowl, cover with cold water and soak overnight.
• Set the chicken, breast-side down, in a large casserole dish. Pour in the
stock and bring to the boil, skimming off any scum from the surface.
• Using string, tie half the leeks in a bundle; thinly slice the remainder.
Add the bundle of leeks to the casserole dish with the bouquet garni and
a pinch of salt. Reduce the heat, part-cover and simmer for 2 hours.
• Lift out the chicken and keep to one side to cool slightly. Remove and
discard the bundle of leeks and bouquet garni. Drain the prunes, add
them to the casserole dish and simmer for 20 minutes.
• Shred the meat from the cooled chicken, discarding any skin and bones,
and add the meat to the soup. Season to taste with salt and pepper, then
add the sliced leeks. Simmer for a further 10 minutes, then serve.

Clam Chowder Recipe

Ingredients:

8 celery sticks, chopped
700g/11⁄2lb onions, chopped
1.8kg/4lb red potatoes, diced
900g/2lb canned clams with juice
3 teaspoons dried thyme
1 teaspoon dried oregano
2 teaspoons dried basil
225ml/8fl oz fish bouillon
2 teaspoons ground white pepper
225g/8oz butter
250g/9oz plain flour
3 garlic cloves, finely chopped
1.2 litres/2pt milk

Preparation:

• Put the celery, onions, potatoes, clams, thyme, oregano, basil, bouillon and pepper in a large heavy saucepan. Gently cook for 30–45 minutes until the vegetables and potatoes are soft.
• To make a roux, melt the butter in a small heavy pan, add the flour
and garlic, and stir constantly with a wooden spoon for a few minutes
until slightly brown.
• Combine the roux with the vegetable mixture and add the milk. Stir well and cook for 10 minutes. Serve hot.

Celery and Stilton Soup Recipe

Ingredients:

4 celery sticks, finely chopped
1 onion, finely chopped
50g/2oz butter
45g/11⁄2oz plain flour
1⁄2 glass white wine
900ml/11⁄2pt chicken stock
300ml/10fl oz milk
225g/8oz crumbled Stilton cheese
salt and freshly ground black pepper

Preparation:

• In a heavy saucepan over a low heat, gently sweat the celery and onion in butter until soft. Add the
flour and remove from the heat.
• Pour in the wine and stock, stirring continuously. Return to the heat and slowly bring to the boil, stirring
until the mixture thickens. Simmer for 25 minutes.
• Add the milk, simmer for a further 2 minutes and remove from the heat. Whisk in the Stilton.
• Purée the soup in a blender or food processor, then push through a sieve into a clean pan. Season with salt and pepper.
• Reheat gently and serve.